Achari Vegetable Kofta Curry Recipes

ACHARI VEGETABLE KOFTA CURRY

Steps:

• mix all vegetables and salt cumin and red chili powder.mix it well and make balls dip in egg and fry.
• heat the oil and add fenugreek seeds and ginger garlic paste fry for 2 min the add boiled onion cumin,fennel seed,turmeric,coriander powder,onion seeds salt ,chilies and yogurt and fry for 4-5 min.
• then add tomatoes and 1/2 cup water and leave it on medium flame.
• after 5 min fry it very well then add 3cups of water for gravy.and cook.when water remains 2 cup then add vegetable kofta.
• serve it hot.

KOFTA CURRY

Steps:

• PREPARATION:.
• Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
• Soak the Basmati rice for about 30 minutes befre cooking.
• Begin to cook the rice at about the time you start to cook the meatballs.
• METHOD:.
• Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
• With floured hands, form the meat paste into round balls about the size of a walnut.
• Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
• Remove the meatballs from the fat and drain them on paper towels or a rack.
• Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
• Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
• Stir very well over medium heat while bringing the curry gravy to a simmer.
• Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
• It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.

KOFTA CURRY

Steps:

• Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
• To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
• Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
• Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
• Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
• The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.

CHANA DAL KOFTA CURRY

Steps:

• Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
• Add the finely chopped ingredients with salt to the ground chana dal.
• Make small balls out of this mixture.
• Heat oil in a wok.
• Gently, lower the balls into the hot oil.
• Deep fry the balls until lightly browned on either side.
• Drain on clean and absorbent paper towels and keep aside.
• Now, prepare the gravy.
• To do so, heat 2 tbsps.
• of oil in a pan.
• Add the cloves, aniseeds and cinnamon stick.
• Stir-fry for a minute.
• Toss in the onion and stir-fry until it is lightly browned.
• Add the ginger-garlic paste.
• Stir-fry for 3 minutes.
• Add the masala{spice} powders and stir-fry for 2 minutes.
• Then add the tomatoes and salt.
• Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
• Now stir in the ground coconut paste.
• Stir and cook for 3 minutes.
• Add a cup of water.
• Allow it to boil for 6 minutes.
• Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
• Garnish with corriander leaves.
• Serve hot with rotis or rice.
• Enjoy!